Warm Eggnog

Directions

1. 1
   Using a wire whisk, beat the egg, sugar, and salt in a heavy 4-quart saucepan until well blended.
2. 2
   Stir in the milk.
3. 3
   Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon.
4. 4
   Be careful not to boil the mixture or it will curdle.
5. 5
   Pour the mixture into a large bowl.
6. 6
   Stir in the vanilla, ground nutmeg, and cream.
7. 7
   Cover with plastic wrap and refrigerate for 8 hours or overnight.
8. 8
   Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling.
9. 9
   Again, be careful not to boil it or it will curdle.
10. 10
    Ladle the warm eggnog into mugs and sprinkle each serving with a little freshly grated nutmeg.
11. 11
    Stir together 1/2 cup warm eggnog and 1 ounce good dark rum.
12. 12
    Finish with a sprinkling of freshly grated nutmeg.
13. 13
    Serves 1.